NOURISH
Recipes from the Mamawell kitchen plus guests.

Sweet potato & leek soup with coconut & ginger

This warming and nutritious soup is both filling and comforting. The coconut and slow cooked leeks bring a richness and there's a kick of spice from the ginger & chilli. I make this soup almost weekly, it's good value and freezes well. I love eating soups to get a hit of veggies really easily - and as a busy person they are great to have in the fridge/freezer for a quick reheat.

INGREDIENTS (makes about 4 big bowls):

2 medium / 3 small sweet potatoes

3 leeks

1 bulb garlic

2 inches ginger

oil of your choice

1 tin coconut milk

smoked paprika

chilli flakes

1/2 veg stock cube

METHOD:

1. Peel and chop your sweet potatoes into 2cm chunks. Place on a roasting tray with about 2tbsp oil and a big sprinkle of smoked paprika (you could swap this for ground cumin or chilli powder if you wish!) Wrap your whole bulb of garlic in foil and pop on the tray too. Pop in the oven at 180deg and roast for about 25 mins, tossing halfway, until the potatoes are soft and browning on the edges.


2. Peel and trim your leeks. Cut into small pieces and pop in a pan with a some oil or a bit of butter. At medium heat get them sizzling gently, the turn down really low and put the lid on. They'll soften for about 12 minutes, stir them regularly - you don't want them browning or sticking, but instead getting really soft and gooey.


3. While they are cooking, peel and cut your ginger into small pieces and add to the leeks.

4. Add the sweet potatoes to the leeks. Take the garlic out of the foil and press it with a knife to squeeze out all the lovely soft fragrant roasted garlic. Add about half to your pan and save the rest for another recipe (it's perfect in hummus!)


5. Pour in the content of a tin of coconut and gently bring to the boil. Add a pinch of chilli, you can always add more at the end if you need.


6. Crumble in half a stock cube and add a large mug of boiling water to the pain. Stir it all together and reduce the heat to a simmer. Pop the lid on and let simmer for around 10 minutes until everything well cooked together.


7. Allow to cool and then blend very smooth. You can then taste and add salt, pepper and maybe some more chilli. I serve with a swirl of yoghurt (coconut yoghurt is amazing with this!) and some crusty bread.


Scroll down for some ideas of toppings to make it a bit more fancy!

ENJOY!


TOPPING IDEAS

Fried spring onions, chorizo and cashew nut

Finely chop all the ingredients and sizzle together in a frying pan - you'll only need a tiny bit of oil as the chorizo releases a lot.


Mint & feta

Chop & crumble some feta, finely chop some mint - sprinkle on top for a fresh and salty topping.


Lemongrass, ginger & peanut

Give it a strong South East Asian vibe with this topping. Finely chop your lemongrass and ginger, add to a frying pan for a few minutes with a splash of fish sauce and a sprinkle of sugar. Finely chop some raw peanuts and add it all to the soup.


Let me know if you try any more toppings and if you enjoyed this soup!

Don't forget to tag me on any of your food creations! @mamawelluk #clubmamawell